Nutrition & Dining Services Director, King Veterans Home

Interested in advancing your career in food service? Want to provide nutritious and delicious meals to retired Wisconsin veterans?

Under the general supervision of the Veterans Home Administrator, this position functions as the Director of Nutrition & Dining Services for WVHK. The incumbent directs, implements and manages a complex interdisciplinary nutritional care system for residents in long-term care and skilled nursing units. Responsibilities include assessing the nutritional needs of residents and determining available resources to meet those needs; implementing and managing the WDVA nutritional care system; operating a major central food production commissary and distribution system; developing Nutrition & Dining Services’ policies, procedures and operational goals; and supervising lower-level supervisors and professional and paraprofessional staff.

This position works a base schedule of 7:00 a.m. to 3:30 p.m. Emergent/urgent situations may require overtime, weekend, or holiday work.

Some travel to the Wisconsin Veterans Home in Union Grove may be required.

The Food Service Administrator position requires one of the following qualifications that will be assessed in the first step of the process:

• Food Service Manager certification or equivalent; or
• Associate’s degree or higher in food service management; or
• Two or more years’ experience as a director of food and nutrition services in a nursing facility and completion of an approved course of study in dietary operations

In addition to the above, qualifications that will be reviewed in next steps of the process are experience:

• Managing centralized food service operations (e.g., purchasing, production, requisitioning, shipping and billing, short- and long-range planning, quality assurance/performance improvement, developing policies and procedures, etc.) *
• Supervising staff (e.g., defining work needed, assigning tasks, hiring, evaluating performance, counseling on performance and improvement goals, handling employment relations issues, disciplining, dismissing, coaching/mentoring, etc.) *
• Using nutrition values and planning therapeutic meals (e.g., assessing nutritional needs, identifying resources to meet needs, developing menus, coordinating with dietitians, etc.) *
• Evaluating and updating a program *
• Using computers to perform job duties, including scheduling systems and meal-planning programs *
• Interpreting and adhering to long-term care dietary regulations and requirements
• Managing a program
• Developing and maintaining teams

Items marked with an asterisk (*) are required.

Preferred credentials are Certified Dietary Manager, Certified Food Protection Professional, or Registered Dietitian.